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Healthy(ish) Pumpkin Oatmeal Cookies

The love affair with pumpkin + oatmeal continues.  I found a recipe on Simply Recipes for pumpkin oatmeal cookies, but since I’m still trying to counteract some holiday over-indulgence, I wanted to see if I could lighten them up a bit.

 

Pumpkin oatmeal cookies

Substituting applesauce for butter is a common baking trick, but used more for things like cake, etc. that have soft, chewy textures.  From what I’ve read, subbing in applesauce is not recommended for cookies, but what the hell.  How bad could it be?  Plus, I like chewy cookies, the chewier the better!

 

Pumpkin oatmeal cookies wet ingredients 2

 

The result: yum!  They turned out almost like muffin tops, which as everyone knows, are the best part of muffins.  The sweetness of the pumpkin is complemented by the tart cranberries and I like how the oatmeal gives the cookies some chew.  Definitely take the extra couple of minutes to toast the almonds, since it’ll bring out their flavor and make them more crunchy.  Commence gobbling.

 

Healthy(ish) Pumpkin Oatmeal Cookies
Prep time (for beginners): 
Cook time: 
Total time: 
Serves: 24 cookies
 
Ingredients
  • 1 cup sliced almonds
  • ½ cup butter, room temperature
  • ½ cup unsweetened apple sauce
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1⅓ cups quick or old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup dried cranberries
Instructions
  1. Preheat the oven to 350° F.
  2. Toast the almonds in a skillet over medium heat, tossing occasionally. Remove from heat when the almonds start to brown, about 2 minutes.
  3. In a large bowl, beat the butter, applesauce, brown sugar and granulated sugar together until combined, about 2 minutes. The mixture will be a little lumpy.
  4. Add the pumpkin puree, egg and vanilla extract to the sugar mixture and beat until combined.
  5. In a separate bowl, combine the flour, oatmeal, baking soda, cinnamon, nutmeg, and salt and whisk together. Slowly add the dry ingredients to the wet ingredients and mix until everything is combined.
  6. Fold in the cranberries and toasted almonds.
  7. Drop mounds of the dough on cookie sheets lined with tinfoil or parchment paper. The dough will be quite wet, so it may be easiest to shape the mounds by hand.
  8. Bake for 17-20 minutes, or until the cookies are firm to the touch.
Notes
Adapted from Simply Recipe's Pumpkin Cookies Recipe

 

One Response to “Healthy(ish) Pumpkin Oatmeal Cookies”

  1. todd says:

    These cookies rock. You can’t eat just one.

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